Best Maple Glazed Tuna With Pear Potato Salad Recipes

Pear-Potato Salad image

Provided by Marcus Samuelsson

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
1 pound Yukon Gold potatoes, peeled and cut into quarters or 1/2-inch pieces
2 Bosc pears, peeled, cored, and cut into 1-inch cubes
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup blanched almonds, roughly chopped
1 1/2 teaspoons curry powder
Salt and freshly ground black pepper
Juice of 1 lemon
1 cup shredded baby spinach

Steps:

1. Heat the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until golden, about 12 minutes. Add the pears, onion, garlic, almonds, and curry powder and sauté for 5 minutes. Remove from the heat and season with salt and pepper. Toss with the lemon juice and spinach.

Pear Tuna Salad image

Provided by Parsley

Categories Tuna

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

4 large Anjou pears, cored, peeled and chopped
1 cup chopped celery
2 scallions, chopped (white and green)
1 1/3 cups chopped walnuts
1 1/2 tablespoons lemon juice
1/2 teaspoon sugar
18 ounces solid white tuna packed in water, drained and flaked
1/4-1/3 cup light mayonnaise
4 cups mixed baby greens or 4 cups other mixed greens

Steps:

Combine first 5 ingredients in a bowl. Stir in tuna and mayonnaise and toss to mix.
Serve on a bed of greens.

Nutrition Facts : Calories 581.3, Fat 34.4, SaturatedFat 4.2, Cholesterol 58.8, Sodium 624.2, Carbohydrate 36.4, Fiber 8.8, Sugar 20.4, Protein 37.1

Seared Tuna with the Best Potato Salad image

Provided by Jamie Oliver

Time 37m

Yield 4 servings

Number Of Ingredients 9

2 pounds (900 grams) new potatoes, boiled until tender
1 tablespoon capers
1 lemon, juiced
Olive oil
1/2 red onion, finely chopped
1 celery heart, sliced
Salt and freshly ground black pepper
4 (8 to10 ounce/225 to 285 gram) tuna steaks, about 1- inch (2 centimeters) thick
1 good handful basil leaves, picked and finely chopped

Steps:

For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.